Pepperoni Meatza, Liver & Onions, Tex-Thai Lamb Chili and Smoked Salmon Pasta

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Greetings Cannibals! I suppose the only question left at this point is who goes into the pot and who gets to feast. Buts that’s life I suppose, when everyone now endeavors to live at everyone else’s expense.

So in honor of such robust American gluttony, I thought I’d just give you all the Food Porn in my current stash. As always, click the images for the high quality.

Pepperoni Meatza with Fresh Tomato

Pepperoni Meatza Tomato
Pepperoni Meatza & Tomato

You most definitely, from now on, want to use Justin Owing’s meatball recipe for the crust. I did a slight mod by adding in some fennel seeds (about half as much as the caraway) and upping the red pepper flakes about 50%.

Pepperoni Meatza
Pepperoni Meatza

Liver & Onions with German Style Fried Potatoes

Liver Onions
Liver & Onions

Onions take a long time to get that way so I like to get them started first and then move them to the cast iron skillet after the liver is done. To do german-style fried potatoes, you boil them first. I quarter them, boil for only a few minutes, drain & slice. Then fry in bacon drippings. Notice I added back in the bacon bits at the end. I gave the liver a dusting of a tapioca flour.

Tex-Thai Lamb Chili

Tex Thai Lamb Chili
Tex Thai Lamb Chili

This is somewhat similar to my regular Texas chili, but this basically has the lamb, onion, garlic and the parsley you see. It was just beef stock, some water, lots of massaman curry paste and lots of chili powder. It was nice & spicy hot. Oh, and the garnish is full-fat creamy Russian yogurt & parsley.

Pasta with Smoked Salmon – Pasta al Salmone Affumicato

Smoked Salmon Pasta
Smoked Salmon Pasta

Recipes abound for this. I basically used this one. Of course for the "pasta," I used spaghetti squash, setting a new record by going to four stores before finding one. Since I had all the other ingredients and I had guests over (this was Saturday) and had to do something I was very close to making my very first batch of wheat spaghetti in a very long time. Other variations: I used more smoked salmon than called for, the freshly grounded parmesan, about a half tub of crème fraiche added, and some capers.

Warning: this is a very rich dish owing to the smokiness of the salmon. I used 12 oz for four people and while everyone loved it, you got the sense that you wouldn’t eat it often. Next time, I’m going to do maybe 1-2 oz per serving and augment with freshly grilled salmon.

…Well I know the foregoing isn’t going to cure America’s insatiable appetite to feed upon one-another, but I tried.

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  1. Michael Sanchez says:

    What a good cook you are , Richard !

  2. These dishes look great!!

    Having become a recent fan of cooking using a cast-iron skillet, I’m curious what oil(s) you use with yours? Mine all instructed to use vegetable oil, which usually isn’t really good stuff. Any recommendations?

    • I only use natural fats: bacon drippings, lard, ghee, tallow, coconut oil. I rinse the pan in water only, wipe clean & store.

      • Thanks for the info. I had always thought the pan needed to be coated with oil before being put away. Once I can find somewhere to buy real lard and/or tallow I’ll try it your way. :) (Any tips for San Jose area natural fats are greatly appreciated!)

      • You can get good coconut oil like Nutiva at vitamin shoppe. Whole Foods has ghee. Campbell Farmer’s Market on Sunday often has leaf lard at the Prather Ranch stand.

  3. Liver and onion! One of the world’s oldest people’s favorite dish, if I recall.

    And this 115 year old (see link below) did a great thing: “quit a 76-year smoking habit when he was 90”.

    The name of the game is genetics, I guess – at least 50% of so …

  4. That pepperoni meatza looks great, it makes me hungry …

  5. Your neighbors in San Jose says:

    The spaghetti squash is a revelation. Those of your readers who haven’t tried it ought to. A wonderful, flavorful, al dente substitute for flour-based pasta. And I would think that being a squash that it would keep pretty well in a cool, dry place until needed. Thanks for a delicious dinner!

  6. Jon Thoroddsen says:

    I must confess that my knowledge of these reforms is very shallow, and it maybe that it’s all a big plot toput more money in large pockets, but I think it’s funny that you guys get your panties in a bunch over this.

    In our super-socialized health systems in Europe, it seems to me that doctors have actually more freedom to argue and do experiments and to try different treatments. I think it may be that the culture doesn’t allow for as much greed, and therefore they’re not all being paid up by the drug companies. Also, they are not afraid of ligitation, because lawyers don’t control the medical world over here.

    Most anarchists in Europe, which obviously oppose the state, will fight along socialists to defend such basic things as free health care and free education for all. This is because when the state is not being smashed, it should darn well do the only thing it’s good for, taking care of those who are unable to take care of themselves.

    • Tim Starr says:

      The USA leads the world in medical research, not Europe. Those “anarchists” are just socialists who lost their state-sponsorship.

  7. Damn… you can’t post pics like that without some more recipe details! I guess I’ll have to wing it and be satisfied with my half-assed attempts :)

  8. Just wanted to pass this link about Vitamin D deficiency in infants along, seeing as you are a much more proficient writer than I could be as commenter:

  9. I had my 3 year old daughter look at the meatza pic and asked her what it was. She said ” Uh….a crabby patty?” Funny. It looks good to me, even if it looks like a crabby patty. I guess it’s time to ban the TV for a while.

  10. Flying Burrito says:

    I’ve made a variation of this from time to time: steak pizza…but “meatza” nails it! Hey, I was thinking we should all throw caution to the wind and create our own “Caveman” restaurant…whadda ya say? Perhaps the world is ready for such a thing–especially in tony, cosmopolitan areas, non?

    • I definitely think there’s going to be some version of a caveman, paleo, primal restaurant someday. It would be WAY better than a low-carb resto that focusses on serving the same crap diners serve, but in LC form.

      I hope to see it happen. As for me, I have no interest in being in the restaurant business where you’re working when everyone else is off.

      • Tim Starr says:

        I’ve already got some ideas for the interior layout of the place: repros of the Lascaux cave paintings on the walls, a central fire pit for grilling meat on a spit, etc.

      • Flying Burrito says:

        …and 24/7–opening and running a restaurant definitely has to be a labor of love! In a weird way, the old-time steak houses our parents used to go to kind of were like this. Remember? They ordered big slabs of steak and prime rib and barely ever touched the bread. Then they washed it down with a nice scotch…where did it all start to go so wrong so quickly and exponentially? Come to think of it, a lot of the art they had up in those old steak houses were kind of eerily reminiscent of cave paintings and primitives–“l’art brut.” Too bad they all smoked like fiends…but then so did George Burns–those big stogies–and he lived to be like a billion years old. Then again, he didn’t inhale.

  11. Oh you got my cravings going! Went straight to the store to find beef liver and struck out.
    Maybe tomorrow. But in the meantime, have a pork roast going, found the recipe at Daily Apple.

  12. Glad you like the meatball crust! Had some fantastic feedback on it. Will have to try the fennel seed addition!


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